1860 A Treatise on the Manufacture , Imitation, Adulteration and Reduction of Foreign Wines, Brandies, .

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x COXTEKTS.
BITTERS.
P4GE
Preparation .................................................................. 192
Effect on the system ......................................... ~ ............ 1\32
'Vine bit.ters........ .... .. .... .. .. . .. .. .. .. ... .... .. .. .. .. .. . .. .. ... .. .. .. . .... 194
Brandy............ .... ... .. .. .. .. .. .... .. ...... .. ... .. .. ... ... .. .. .. ... .. . .. .. ... 197
Spirit......... .. .. .. .. .. .. .. .. .. ... .. .. .. .. .. .. ... ... ... .. .. .. .. .. .. .. .. .. .. .. .. 1\J9
DISTILLATION.
Definition ............... .. 152
Process ..................... :................................................... 152
Different methods ................................................. ... ........ 152
From saccharine juices..................................................... 155
From apples, pears, etc .................................................... 156
From fecula, or starchy materials ....................................... 157
l\Iashing........................................................................ 159
Cooling......................................................................... 163
Fermentation ................................................................ lG-!
Whiskey from damaged grain .......................................... 167
!low remedied ............................................................... 168
RECTIFICATION.
IIow performed ............................................................... lG{I
Improved method .......................................................... 171
Packing the rectifiers ....................................................... 172
Preserving the coal......................................................... 172
VINEGAR.
Definition ...................................................................... 113
l\lanufactured from what .................................................. 113
Varieties ....................................................................... 174
l\Ialt Vinegar ................................................................. 1i4